The Baker and The Chef

We've had quite a busy holiday season with lots of rich meals and many, many desserts and goodies. All that over-indulgence left me craving a simple but delicious dinner. Is there anything that fits that description more perfectly than chicken and dumplings?

This was a great blog meal for us because The Chef made the broth and I made the dumplings. A perfect marriage! It's such a simple meal that more often than not you will have everything on-hand already that you need to make it.

For me this meal brings back great childhood memories. My best friend was English and her mom always cooked home-style foods. They didn't own a microwave and her mother would cook and re-heat everything the old fashioned way in the oven. When I was younger both of my parents worked and I would usually walk home from school with my friend. In the winter when we would arrive there, freezing cold, her mother would always have a bowl of some wonderful comfort food piping hot waiting for us.

After you're done celebrating New Year's, light a fire and whip up a pot of chicken and dumplings. Then cozy up with the people you love and have a fantastic night reminiscing about the past year and making plans for the new one.

Happy New Year!

-The Baker and The Chef

Broth:

1 (approx 3 lbs) Chicken, whole

4 Carrots, roughly chopped

3 ribs Celery, roughly chopped

1 Onion, roughly chopped

3 sprigs Thyme, fresh

2 qts Chicken broth

1 1/2 qts Water

2 t Salt

1 t Black pepper

cut chicken into 8 pieces

put cut chicken, vegetables, broth, water, thyme, salt and pepper in large stock pot; cover and bring to a boil

remove lid; lower heat; simmer for approximately one hour, or until chicken is cooked; while cooking, skim any film that rises to the top

using tongs, removed cooked chicken from broth; let cool until you comfortably handle them with your hands

while the chicken is cooling, strain the broth, and put the broth back into the pot

make roux

when the chicken has cooled off, remove skin, fat and bones and discard; reserve the meat and then dice, set aside

make the dumplings

return broth to a boil and thicken with roux; taste the broth and add more salt and pepper if needed

add the raw dumplings and cook for 8-12 minutes, or until done

add the diced chicken back and heat until warm; serve

Roux:

4 oz Butter

1/2 C All-Purpose Flour

melt butter in saute pan

whisk in flour; keep whisking until the flour is completely mixed in; continue whisking until the roux is a pale brown (2 - 3 minutes)

Dumplings:

2 C All-purpose flour

1/2 t Salt

5 T Butter

1 Egg

1/2 C Whole Milk

mix your flour, salt, egg, butter and milk in a stand mixer until a ball forms

roll the dough to about 1/8"; use a sharp knife or pizza cutter to cut dough into bite size pieces

Putting it all together:

bring the chicken broth to a boil

drop dumplings into boiling broth, ensuring that they submerge; add all the dumplings at once; to keep dumplings from sticking together add a tablespoon of butter and stir

About Us

As kids we both had a love of food and grew up watching Julia Child while all our friends were watching Sesame Street. We both decided to go to culinary school where we met, married and had three kids. Now he's an executive chef and I'm a stay at home mom spending part of each day working on the bakery I'll someday open.